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Salted Caramel Apple Hand Pies | bsinthekitchen.com #handpies #pies #applepie #bsinthekitchen

Salted Caramel Apple Hand Pies

BS in the Kitchen
Small handpies that combine the aroma of apples, cinnamon and the perfect balance of sweet and salty.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Servings 10 -15

Ingredients
  

  • DOUGH
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup cold butter cut into cubes
  • 1/2 cup cold sour cream
  • FILLING
  • 2 cups Granny Smith Apples diced into the size of corn kernels
  • 2 tsp fresh lemon juice
  • 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 2 tsp flour
  • store-bought soft caramels cut into smaller pieces
  • Sea salt
  • Egg wash 1 egg lightly whisked with 1 tbsp water
  • Crystal sanding sugar optional

Instructions
 

  • DOUGH
  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (this dough is very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle.
  • Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90ยบ and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
  • FILLING
  • In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
  • ASSEMBLY OF THE PIES
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
  • Bake the pies for about 15 minutes at 425F, or until they're golden brown.
  • Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.